Photography: Stephen Devries; Prop Styling: Thom Driver; Food Styling: Mary Claire Britton
This recipe goes with: Flounder Piccata with Italian Salsa Verde
How to Make It
Combine parsley, chives, garlic, and 1 1/2 teaspoons each of the capers and shallot in a food processor. Add oil, and pulse until mixture is blended and chunky, 3 to 4 times. Transfer mixture to a small bowl, and fold in vinegar, salt, pepper, and remaining 1 1/2 teaspoons each capers and shallot.